Red Desire salad with baked ricotta and crostini

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35 minutes 4 persons


500 g ricotta
1 egg
30 g grated Parmesan cheese
2 tsp fresh thyme leaves
¼ tsp dried chili
zest of ½ lemon
olive oil or olive oil spray
250 g Red Desire tomatoes
2 tbsp lemon juice
6 tbsp olive oil
3 sprigs of parsley
½ baguette

an oven-proof bowl or baking tin, approx. 700 ml volume

Preheat the oven to 200°C. Spoon the ricotta into a bowl, and beat in the egg, grated cheese, half of the thyme leaves, the chili and lemon zest. Season the mixture with salt and pepper. Wet a piece of baking paper and line the oven-proof dish or baking tin with it. Grease the baking tin on the inside with a little olive oil or olive oil spray. Sprinkle the rest of the thyme leaves on the bottom of the dish and spoon the ricotta mixture over them. Smooth the top of the mixture with the underside of a spoon. Place the oven-proof dish or baking tin in the oven and bake for about 25 minutes until golden brown. Meanwhile, make the tomato salad. Remove the tomatoes from their vines and cut them in half. Mix the tomatoes with 2 tbsp olive oil, the lemon juice and the parsley. Cut the baguette into slices, brush with the remaining olive oil and toast in a griddle pan until golden brown on both sides. Turn out the baked ricotta onto a beautiful plate and spoon the tomato salad over it. Serve hot, with the crostini. 

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